GARLIC. 165 



plants greatly esteemed and eaten ; but they are not very nourishing, 

 though possessed of pungent qualities highly grateful to a large class 

 of people, especially in the S. of Europe. But their nature will be 

 recognized by mentioning the names of the chief kinds, which are the 

 Onion, Leek, Garlic, Chive, Shallot, Racombole, &c. Of this class, and 

 in fact, of any other class, no vegetable products are more general 

 than these. Their bulbous roots are chiefly eaten. Their peculiar 

 pungent and stimulating flavor is owing to a white volatile oil; they 

 contain also much phosphoric acid, but their unpleasant odor has pre- 

 vented their use as generally as their wholesome properties merit. 



GARLIC. JUium Sativum, C. 6. O. 1. Asphodelese. sp. 76-107. 

 Br. B. -3 ft. This is an extensive tribe of bulbous rooted plants, ex- 

 tensively grown in this country and the S. of Europe, where they have 

 less acrimony. They are used for seasoning, flavoring, pickles, and 

 in numerous ways as food. Great quantities are consumed by 

 the poorer classes in France, Spain, Italy and Portugal. Jews are 

 said to eat them to excess. They are esteemed as strengthening to 

 the stomach. They are little used here by native citizens. Their 

 smell pervades the whole plant, and in this respect, they differ some 

 from the onion. When bruized and applied to the skin, they cause 

 inflammation, and sometimes a blister. The juice is said to form a 

 strong cement for glass and china, leaving no mark. 



The sauce of garlic is made by peeling and dividing the cloves, 

 boiling them in 3 changes of water and afterwards putting them in a drip- 

 ping pan an hour before use. There is but one variety cultivated. 

 They are divisible into parts called cloves. The most important spe- 

 cies of this genus will be found under the head of onions, leeks, shal- 

 lot, &c. 



The species recognized in botany are, great rounded Garlic ; A 

 Porrum, common Leek; linear leafed Garlic; long rooted; hairy; 

 Homer's Molly, or Sorcerers ; oblique-leafed ; tartarian ; rose-colored ; 

 A. sativum, cultivated garlic; Scorodoprasum, Rocambole; small 

 round headed; purple headed ; sm/dl flowered ; sulphur-colored; palc- 

 fl&wcred ; panicled; A. ascalonicum, eschalotte, or shalotte ; narcissus- 

 leafed ; Canadian ; Ramson three cornered ; yellow, or molly ; A. 

 Fisiulosum, Welsh onion; A. Schsenoprasum, chives, or chives garlic ; 

 A. Sibiricum, Siberian Garlic ; Bastard Garlic. 



All of these species are cultivated; some for their bulbous roots and 

 others fur pot-herbs. We shall notice a few only which are chiefly 

 cultivated in this country. A. cepa, or the common onion is the 

 most important A. porrum has an imperfect bulb and cylindrical 

 scale, is blanched in gardens and much used in soups and stews. A. 

 sativum has bulbs used in seasoning and in medicine. It is propa- 

 gated by dividing the bulb. A. sarodoprasum has bulbs like garlic, 

 and is cultivated like it and for the same purpose, though it has a 



